Page 41 - seniors today november 2020
P. 41
Dum Aloo
tooth pick must go right through to emerge a fantastic aroma. Stir for another 30
at the other end. This will make sure that seconds, add half a spoon of garam masala
it gets fried through and imbibe the spiced and the potatoes. Stir a while so that the
curry for a uniform flavor. thickened oil curry covers the potatoes
Deep fry the potatoes till they are dark evenly. Let this be over a mid-flame for
golden brown. (A tip is to refry the about 60 seconds.
potatoes so that they become crisp). Use Add 1 tea cup of water to the pan and
good mustard oil only. close the lid for about 2 minutes. The
Use the remainder (or part of it) of the oil master chef I got this recipe from did not
to make the curry: use the water but had used a lot of oil and
Take 4 green cardamoms, 2 black Mawal (he did suggest this can be done
cardamoms, an inch of cinnamon stick, 5 also). The curry was left to simmer for
whole cloves, 3 bay leaves, and about 10 about 5 minutes over very very low flame.
whole black peppercorns in a mortar, and You will see that the potatoes by now have
roughly pound with a pestle. been covered in oil and the curry, and will
Heat the oil again and reduce the flame be red in colour from the chilli powder.
to low when you add the above pounded Do not be alarmed if the curry has become
spices to the oil. Let it sizzle for about 30 thick or even disappeared. The potatoes
seconds (make sure it does not burn the soak up nearly all water and so using a
spices – but just enough to bring out the heavy hand for oil, the more the better, is
flavours). recommended (after all, you will die only
Add 3 spoons of Kashmiri red chilli once). In Delhi it is not easy to get genuine
powder, salt to taste, ¾ spoon of dried Mawal so I am wary of using it.
ginger powder, 2 spoons of dried fennel Your lip-smacking Dum Aloo is ready. It
(saunf) powder to the pan where by is best served on a bed of rice and enjoyed
now the whole spices would be giving eating by hand.
SENIORS TODAY | ISSUE #17 | NOVEMBER 2020 41